How to Make the Perfect Crispy Baked Falafel
Middle Eastern · Medium · 50 min · 4 servings
These golden falafel patties are made with soaked chickpeas and fresh herbs for an authentic Mediterranean flavor. Baking instead of frying keeps them lighter while still achieving a satisfying crispy exterior.
Why this recipe works
This Crispy Baked Falafel recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups dried chickpeas soaked overnight
- 1 cup fresh parsley leaves
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons olive oil
Step by step instructions
Step 1: Prepare the Chickpea Mixture
Drain the soaked chickpeas and add them to a food processor along with parsley, garlic, cumin, and coriander. Pulse until the mixture is coarsely ground but not pureed. The texture should resemble coarse sand with small visible pieces.
Step 2: Form and Chill the Patties
Transfer the mixture to a bowl and season with salt and pepper. Shape the mixture into small patties about 2 inches wide and 1 inch thick. Place on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
Step 3: Bake the Falafel
Preheat the oven to 400 degrees Fahrenheit. Brush each patty generously with olive oil on both sides. Bake for 15 minutes then carefully flip each patty and bake for another 15 minutes until deeply golden and crispy.
Step 4: Rest and Serve
Remove the falafel from the oven and let them rest for 5 minutes on the baking sheet. Serve warm inside pita bread with tahini sauce, sliced tomatoes, and cucumber for a complete Mediterranean meal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dried chickpeas → canned chickpeas drained and patted very dry
- fresh parsley → fresh cilantro or a combination of both
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using canned chickpeas without drying them thoroughly which makes the mixture too wet and causes falafel to fall apart
- Pureeing the chickpeas completely into a paste instead of keeping a coarse texture which results in dense heavy falafel
Nutrition facts
Per serving: 280 calories, 12g protein, 38g carbs, 9g fat, 8g fiber.
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